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Nesselrode Pudding

Summary

Yield
Servings
SourceEscoffier
Prep time3 hours
Region

Description

Nesselrode Pudding

The Nesselrode Pudding isn't much to look at, but it is so delicious and delicate that it has become a command performance since its debut at the first Old Colony Club Twelfthnight Party in 2002.

I got the recipe from the Escoffier Cookbook, but that's something of an adventure in itself. Old Auguste was not a marvel of clarity and the recipe is pretty tricky reading. Here is an easier-to-follow recipe that is faithful to the master's.

The basic idea is simple: combine some whipped cream flavored with Maraschino liqueur with a Bavarian Cream flavored with chestnut puree. The result is sublime. 

Ingredients

4 1⁄2cCreme Anglaise
9ozSweetened Chestnut Cream
1ozCurrants
1ozSultanas
1ozCandied Orange Peel (diced)
1ozCandied Cherries (diced)
1⁄2cMadeira
4 1⁄2cWhipped Cream
2TMaraschino Liqueur
6eaMarrons Glace (for garnish)

Instructions

Escoffier Instructions:

  1. To 1 litre (1¾ pt or 4½ U.S. cups) Crème Anglaise made without gelatine, add 250 g (9 oz) fine purée of candied chestnuts and 125 g (4½ oz) soaked and drained currants and sultanas, diced preserved orange peel and diced glacé cherries; all these fruits should be in equal quantities and macerated with sweet Madeira wine.
  2. To this mixture add 1 litre (1¾ pt or 4½ U.S. cups) whipped cream flavoured with Maraschino.
  3. Line the bottom and sides of a Charlotte mould with greaseproof paper, fill with the mixture, cover with a tight-fitting lid then seal hermetically with a layer of butter over the join with the lid. Bury the mould in ice and freezing salt and chill well until set.
  4. When required for serving, demould on to a dish, remove the paper and surround the pudding with a circle of large candied chestnuts or balls of purée of candied chestnut dipped in chocolate.
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  • By John at 04/27/2020 - 21:53
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